| ½ tsps. dry wasabi (or to taste) | 2 cucumbers |
| 2 Tbs. rice wine vinegar | 2 tsps. sugar |
| 1 tsp. sesame oil | 1 green onion or 2 scallions, thinly sliced |
| 1 Tbs, black or toasted white sesame seeds | salt and freshly ground black pepper |
Mix the wasabi with 1/2 tsp. warm water in the bottom of a mixing bowl and let it stand for 5 minutes.
Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds. Cut the cucumbers widthwise into 1/4" crescents.
Add the vinegar and sugar to the wasabi, and whisk until smooth. Whisk in the sesame oil, salt, and pepper. Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.